Institutional Cook II: Menu & Kitchen Operations

Fairbanks-Native-Association; Fairbanks (AK); On-site; USD 27,000 - 35,000; Full time

Job summary

Fairbanks-Native-Association in Fairbanks, AK is seeking a Cook II to independently manage day-to-day kitchen operations in a WCCIH program. The role involves meal prep, service, menu planning, inventory, ordering, and sanitation to ensure timely, safe meals for residents.

The incumbent will maintain clean facilities, document procedures, coordinate with the Lead Cook III, and support a multidisciplinary team in a high-volume setting. Prior institutional cooking experience is essential.

Qualifications

• High school diploma or GED is required.
• Minimum of three years in institutional cooking.
• Must be 25+ years old for insurance purposes.
• Current Alaska Food Handler Card and able to obtain Food Protection Manager cert within 30 days.
• Current CPR/First Aid or able to obtain within 30 days.
• Culinary/related technical training is helpful.

Responsibilities

• Prepares, cooks, and serves meals.
• Plans menus and maintains kitchen inventory.
• Maintains cleanliness and sanitation to OSHA standards.
• Shops for food and supplies, labels, and stores items properly.
• Orders supplies weekly and coordinates equipment service.
• Reports equipment and safety issues to the Cook III (Lead).
• Works independently with limited supervision while coordinating with the team.

Skills

Cook in institutional kitchen

Menu planning

Inventory management

Food safety

Communication skills

Team collaboration

Adaptability

Dietary orders

Education

High school diploma or GED

Culinary training helpful

Food Protection Manager cert or ability

CPR/First Aid cert or ability

Tools

Inventory software

Meal planning software

Digital temperature logging

Email communication

Job description

Fairbanks-Native-Association in Fairbanks, AK is seeking a Cook II to independently manage day-to-day kitchen operations in a WCCIH program. The role involves meal prep, service, menu planning, inventory, ordering, and sanitation to ensure timely, safe meals for residents.

The incumbent will maintain clean facilities, document procedures, coordinate with the Lead Cook III, and support a multidisciplinary team in a high-volume setting. Prior institutional cooking experience is essential.